Sharpening hitachi super blue

[AZ Red]

How do you guys sharpen super blue? I have my doubts about my Ken Onion machine having much effect, and my water stones feel soft against much softer steels.
Any tips/hints y’all are willing to give up?

Thanks,
AZR

 

[DeadboxHero]

How do you guys sharpen super blue? I have my doubts about my Ken Onion machine having much effect, and my water stones feel soft against much softer steels.
Any tips/hints y’all are willing to give up?

Thanks,
AZR

It's not difficult to sharpen the highlights of super blue is how great it takes a very keen edge and how well it responds to honing and stropping. In my opinion, it would be a sin to use a Ken onion on such an exquisite steel. Super blue doesn't need that. That's like trying to hammer a tack on a cork board with full swings from a baseball bat.

 

[mycough]

I use shapton glass on my super blue knives. Easy zinging sharp edges.
Please!!! No powered sharpeners needed.

Russ

 

[Dangerously]

Naniwa Professional 400, then Naniwa Aotoshi “green brick of joy” 2000, then Imanishi 6000.

Sharpens up nicely. No special challenges different than any other carbon steel on Japanese kitchen knives I have.

 

[Skylodge Farm]

Jnat, followed by a a pass or 2 on a roo strop.

 

[Wowbagger]

I believe the stuff in this chisel is Super Blue. Blue Paper steel in any case. I use Shapton Pros.
Before that I used Norton Water stones which are on the soft side. Frightening edge on this thing. Of course I use a jig but use hand power.
Link to photo and good thread about Japanese edge steel :
https://www.bladeforums.com/threads/japanese-exotic-steels.1417622/page-3#post-16352365